Nutella Stuffed Kinder Bueno Cookies (Thick & Gooey)
These Nutella Stuffed Kinder Bueno Cookies have soft, chewy centers, lightly golden edges, and a Nutella filling. The dough is mixed with Kinder chocolate, Kinder Bueno pieces, and white chocolate chips.
QUICK LOOK: NUTELLA STUFFED KINDER BUENO COOKIES
⏱️ Prep Time: 20 minutes
❄️ Chill Time: 1 hour 30 minutes (1 hour for Nutella, 30 minutes for dough)
🕒 Total Time: About 2 hours
🍽️ Servings: 12 large cookies
🔢 Calories: ~380 kcal per cookie
💡 Difficulty: Easy, beginner friendly
🥣 Key Ingredients: Butter, brown sugar, egg, flour, Nutella, Kinder Bueno, Kinder chocolate, white chocolate chips
✨ Great for gifting, holiday trays, and cookie exchanges!
✨ What Makes These Different: A spoonful of Nutella is tucked inside each cookie before baking, with a piece of Kinder Bueno pressed on top while they’re warm.
When I ran my home bakery business, these were some of my best-selling cookies. They’re thick and chewy, with chopped chocolate in the dough and Nutella tucked into the middle.
Chilling the Nutella makes it easier to wrap the dough around the filling. The stuffed cookies get another short chill before baking to help control spreading.
For more stuffed cookies, try my Birthday Cake Oreo Stuffed Cookies or Hot Cocoa Cookies with Marshmallow Fluff. My Fudgy Nutella Brownies are another option if you have Nutella left in the jar.
Why You’ll Love These Nutella Kinder Bueno Cookies
Here’s What You’ll Need to Make these Nutella Kinder Bueno Cookies:
- ½ cup unsalted butter
- ½ cup dark brown sugar
- ⅓ cup white granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt, omit if using salted butter
- 64.5g Kinder Bueno (3 individual wafer bars, or 1½ two-bar packages), divided between the dough and topping (1.5 bars chopped for cookie dough, 1.5 bars broken into squares to top the cookies)
- 126g Kinder Chocolate (equivalent to 6 milk chocolate bars with a milky filling), chopped
- ½ cup white chocolate chips ( like to use premium Belgian chocolate chips)
- 6 tablespoons Nutella
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Materials/Supplies Needed:
- Stand mixer (optional)
- Mixing bowls
- Measuring Spoons
- Kitchen Scale
- cookie scoop
- Baking Sheets – I love air bake cookie sheets for cookies
- Parchment paper
How to Make Stuffed Nutella Kinder Bueno Cookies:
Prepare Nutella Centers: Spoon 12 separate ½ tablespoon portions of Nutella onto a parchment-lined tray or container. Freeze for at least 1 hour or until firm enough to handle.
Cream Butter and Sugars: In a mixing bowl, beat together butter, dark brown sugar, and white granulated sugar until fluffy (about 3-5 minutes).
Add Wet Ingredients: Mix in egg and vanilla extract until well combined.
Incorporate Dry Ingredients: Gradually add flour, baking powder, baking soda, and salt (if using) to form a smooth dough.
Fold in Chocolates: Stir in chopped Kinder chocolate, Kinder Bueno pieces, and white chocolate chips.
Form Cookie Dough Balls: Divide dough into 12 equal portions using a kitchen scale (I use & love this digital scale). The cookies should weigh about 80g each before stuffing. Flatten each portion and place a frozen Nutella ball in the center. Enclose Nutella with dough to form stuffed cookies.
Chill Dough: Freeze stuffed cookie dough for 30 minutes or refrigerate for 1 hour.
Preheat Oven: Set oven to 350°F (175°C).
Bake Cookies: Place chilled cookie dough balls on lined baking trays. Bake for 10-12 minutes until edges are golden brown.
Add Finishing Touch: Immediately press a square of Kinder Bueno chocolate onto each cookie while hot.
Cool and Enjoy: Allow cookies to cool on trays for 20 minutes to set.
Nutella Stuffed Kinder Bueno Cookies
Equipment
- Stand Mixer
- Mixing bowls
- Measuring Spoons
- Kitchen Scale
- cookie scoop
- Baking Sheets
- Parchment Paper
Ingredients
- ½ cup unsalted butter
- ½ cup dark brown sugar
- ⅓ cup white granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt – omit if using salted butter
- 64.5 g Kinder Bueno 3 individual wafer bars, or 1½ two-bar packages, divided between the dough and topping (1.5 bars chopped for cookie dough, 1.5 bars broken into squares to top the cookies)
- 126 g Kinder Chocolate equivalent to 6 milk chocolate bars with a milky filling, chopped
- ½ cup white chocolate chips
- ½ cup Nutella
Instructions
- Start by preparing the Nutella centers. Spoon 12 separate ½ tablespoon portions of Nutella onto a parchment-lined tray or container. Freeze for at least 1 hour or until firm enough to handle.½ cup Nutella
- In a mixing bowl, cream together the butter and sugars until light and fluffy. About 3-5 minutes on medium-high speed.½ cup unsalted butter, ½ cup dark brown sugar, ⅓ cup white granulated sugar
- Add in the egg and vanilla extract, beating until well combined.1 egg, 1 tsp vanilla extract
- Gradually add the flour, baking powder, baking soda, and salt to the mixture, beating until a smooth cookie dough forms.2 cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt – omit if using salted butter
- Fold in the chopped Kinder chocolate, Kinder Bueno and white chocolate chips until evenly distributed throughout the dough.64.5 g Kinder Bueno, ½ cup white chocolate chips, 126 g Kinder Chocolate
- Using a scale, divide the dough into 12 equal portions, approximately 80g each.
- Remove the frozen Nutella from the freezer. Flatten each portion of dough and place a frozen Nutella ball in the center. Wrap the dough around the Nutella to completely enclose it.½ cup Nutella
- Chill the stuffed cookie dough in the freezer for at least 30 minutes or in the fridge for 1 hour. Preheat your oven to 350°F (175°C) while the cookie dough chills.
- Once chilled, place the stuffed cookie dough balls onto lined baking trays, spacing them apart to allow for spreading. You will want to have anywhere from 4-6 on each pan, depending on the size of your pan.Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. As soon as the cookies come out of the oven, gently press a square of Kinder Bueno chocolate into the top of each cookie.64.5 g Kinder Bueno
- Allow the cookies to cool on the trays for at least 20 minutes to set before enjoying.
Notes
Storage & Make Ahead Tips:
- Room Temperature: Store in an airtight container for 3-5 days. Keep them on a single layer or separate layers with parchment paper to prevent sticking.
- Freezing: You can freeze baked cookies for up to 3 months. Place them in an airtight container or freezer-safe bag. To enjoy, thaw in the fridge or at room temperature for a few hours.
- Cookie Dough: If you want to bake later, freeze the stuffed cookie dough balls for up to 3 months. Allow to thaw in the fridge overnight, then bake straight from the fridge according to the recipe instructions.
I’d love to hear how your baking turned out!
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Storage Tips:
- Room Temperature: Store in an airtight container for up to 3-5 days. Keep them on a single layer or separate layers with parchment paper to prevent sticking.
- Freezing: You can freeze baked cookies for up to 2 months. Place them in an airtight container or freezer-safe bag. To enjoy, thaw in the fridge or at room temperature for a few hours.
- Cookie Dough: If you want to bake later, freeze the stuffed cookie dough balls for up to 3 months. Bake straight from the freezer, adding 1–2 extra minutes to the baking time.
Frequently Asked Questions
Freezing the Nutella is the key step that keeps it from melting into the dough during baking. Freeze for one hour in the freezer or until firm enough to handle without melting.
Biscoff spread works really well and gives them a caramelized cookie butter flavor. Replace the Kinder pieces with lotus Biscoff biscuits. Peanut butter also works but freeze it solid first same as the Nutella. Avoid anything too liquidy or it won’t hold its shape in the center.
Yes! This dough freezes well for up to 3 months. When ready to use, defrost and bake as usual.
The cookies are ready when the edges are set and slightly golden, but the centers are still soft. They will continue to firm up as they cool.
Definitely! If you want to make more cookies, simply double the ingredients. Just make sure to use a larger mixing bowl and adjust baking times as needed.
Usually one of three things: butter was too warm when you creamed it, the dough wasn’t chilled long enough before baking, or your baking sheet was warm from a previous batch. Make sure your stuffed dough balls go into the oven cold and always use a room temperature baking sheet.
These cookies can be stored in an airtight container at room temperature for 3–5 days and will stay soft and delicious. For longer storage, freeze them for up to 3 months.
More Cookie Recipes You’ll Love:
- Coconut Sugar Chocolate Chip Cookies with Brown Butter
- Chewy Chocolate Chip Protein Cookies
- Fudgy Banana Chocolate Cookies
- 1-Bowl Chocolate Protein Monster Mash Cookies
- Vegan Pumpkin Spice Cookies
- Protein Sugar Cookie Bars
- Healthy Peppermint Sugar Cookie Bars